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Snowball Cookies:

Pre heat oven 350 deegrees

1 cup (room temp UNSALTED) Butter

1/2 Cup Powdered Sugar (You can make your own powder sugar by using a coffee grinder. Place 1/2 cup of organic cane sugar in grinder with 1 tsp organic cornstartch and grind until sugar becomes a powder)

2 Tsp Vanilla

2 Cups (sifted) all purpose Organic Flour

1/2 cup chopped walnuts ( I use unpasteurized organic non gmo walnuts available from

In large mixer bowl, beat butter until fluffy, add sugar and beat together. Add vanilla and whip. Add flour on low speed, mix until flour is blended. Stir in Walnuts. Form 2" balls. Place on parchment paper (or grease and floured cookie sheet) bake at 350 - 12 mins or until the bottoms are light brown. Remove and cool slightly. Add cookies to a plastic bag of powdered sugar. Coat cookies with powdered sugar..........................................

Thumb Print Cookies:

1 cup (room temp UNSALTED) Butter

1/2 Cup Powdered Sugar

2 Tsp. Vanilla

2 Cups (sifted) all purpose Flour

1/2 cup chopped walnuts

Raspberry Jelly (with Seeds)

In large mixer bowl, beat butter until fluffy, add sugar and beat together. Add vanilla and whip. Add flour on low speed, mix until flour is blended. Stir in Walnuts. Form 2" balls. Place on parchment paper (or grease and floured cookie sheet) Press a thumb print into the middle of the ball, add raspberry jelly into the divot, bake at 350 - 12 mins or until the bottoms are light brown.

Remove and cool.

Italian Orange & Almond Biscotti

4 oz blanched almonds (coarsely chopped )

toast 7 mins at 350 set aside to cool

In a large bowl (no mixer needed)

1 3/4 cup organic all purpose flour

3/4 cup (organic cane) sugar

1 tsp baking powder

1/4 tsp salt

8 tbsp (unsalted) butter = ( 1 stick) room temp

2 Large eggs

2 Tsp. Vanilla

 Finely grated zest of 1 large orange

2 cookie sheets or a jelly roll pan covered in parchment paper

Pour flour into a large bowl. Cut butter (with a cutting tool or two butter knives)into flour until butter forms small pebble like pieces.

Add dry ingredients, stir, add rest of ingredients and mix. Dough will be sticky. Divide dough into 3 sections. Add flour just enough to roll dough into 3 logs. Place logs on cookie sheet. Bake approx 25 mins until golden brown. Remove from oven, cool. Cut logs into slices and place into a 350 oven to toast biscuits for 15 m

Zucchini Bread (Credit this recipe from Laura In The Kitchen Video episode 436)

1 1/2 Cups All Purpose Flour
1/2 tsp. salt
1 tsp baking powder
1 1/2 tsp ground cinnamon
1/4 tsp nutmeg
1 Cup granulated (white cane) sugar
2 Eggs
1/2 cup sunflower oil (or coconut oil)
1 Cup granulated (organic cane sugar)
1/4 Cup (organic) brown sugar
1 Cup shredded ( grated-approx 1 large zucchini)
2 tsp. vanilla extract
1/2 cup chopped walnuts (optional) 

No mixer necessary. Place all dry ingredients in large bowl. In another bowl mix the wet ingredients. Pour the wet ingredients into the dry and mix. Pour into a loaf pan lined with parchment paper. Bake at 350 for 1 hr 10 mins 

Chocolate Dipped Almond Marzipan Horns

Preheat oven 350

8 oz. Marzipan

1 Cup Almond flour

1 Cup Powdered Sugar

1 Egg white

1/2 tsp Almond Extract

2 tsp fresh lemon juice

1 egg white for brushing

1 Cup sliced almonds

* after cookies are cooked melt 1/2 chocolate chips (and 1 tbsp sunflower oil)

Place the marzipan, almond flour, powdered sugar, almond extract, fresh lemon juice and egg white in a mixing bowl of a food processor with the paddle attachment in place, knead the mixture until it comes together in a thick and tacky, but overly sticky dough. If it's too sticky add a litttle more flour and/or sugar to it. Wrap the dough in plastic wrap and chill for at lest 30 minutes (This can be mae days in advance)

When you are ready to make almond horns, break the dough off into pieces and roll thae nto 1-inch balls. Then roll each ball into a small log, tapering it off so each end is a little thinner.

Use a pastry brush to brush egg white all over the cookie dough.

Roll each cookie into the slivered almonds

Bake on the middle shelf for 10-15 minutes or until tips are just starting to turn brown.

Microwave chocolate chips until melted. Dip ends into chocolate. Place on wax paper to and let chocolate cool completely before serving

Aunt Mary's (Brooklyn) Taralli

4 Cups (sifted) all purpose flour

2 tsp. salt

1 1/2 tsp. baking powder

1 tsp. pepper

2 heaping tbsp. Fennel seeds

2/3 Cup Olive Oil

2/3 Cup room temp. water

2/3 Cup white wine

Place all dry ingredients into a large mixer bowl and mix together. Add all liquids. Using a dough hook, knead dough until fairly easy to handle. (add a little flour at a time in addition if needed) shape into small logs and twist. (use parchment paper) Bake 350 for 25 mins.

Raspberry Thumbprint Cookies

Recipe from the Medical Medium blog page:

Healing doesn’t mean that you can’t enjoy a sweet treat when you need one! The Raspberry Thumbprint Cookies I am sharing with you today are delicious and have none of the harmful ingredients often found in some store-bought kinds. The bright pop of raspberry jam nestled in a rich, nutty dough makes these gorgeous cookies a wonderful treat for yourself, to share with friends or family, or pack into your children's school lunchboxes.

  • 1 cup plus 2 tablespoons almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup tahini
  • ½ cup coconut sugar or maple sugar
  • ½ teaspoon alcohol-free vanilla extract
  • ½ cup white sesame seeds
  • ½ cup raspberry jam (see Tips, below)

Preheat the oven to 350°F. Whisk together the almond flour, baking soda, and sea salt in a mixing bowl and set aside.

Process together the tahini, coconut sugar, and vanilla extract in a food processor until smoothly combined. Add the almond flour mixture to the food processor and pulse until well combined. If mixture is still crumbly, add water by the tablespoon as needed until smooth dough forms.

Form the dough into 1-inch balls and roll them in the sesame seeds before placing them onto a baking tray lined with parchment paper. Leave at least 2 inches between the cookies. Press a thumbprint into the center of each cookie and place the cookies into the oven. Bake the cookies for 8 to 10 minutes.

Remove the cookies from the oven and fill each one with 1 teaspoon of raspberry jam. Place the cookies on a wire rack to cool.

Serves: 4-6

Strawberry Banana Bread Recipe from

Medical Medium Blog - Anthony Williams



3 ripe bananas (yields about 1 1/2 cups mashed)

1/4 cup maple syrup

2 tbsp coconut sugar

1 tsp alcohol-free vanilla extract

1/2 cup unsweetened almond milk

2 1/2 cups gluten-free oat flour

1/2 tsp sea salt (optional)

1 tsp baking powder

1/4 tsp baking soda

3/4 cup roughly chopped strawberries

2 whole strawberries, thinly sliced, for topping



Preheat oven to 350F. Line a 9x5 loaf pan with parchment paper.


Place the bananas in a bowl and mash with a fork or potato masher. Add the maple syrup, coconut sugar, vanilla extract and almond milk. Mix well.


In another bowl, combine the oat flour, sea salt, baking powder and baking soda. Whisk until lump free. Add the wet ingredients and fold gently until you get a uniform batter.

Add the chopped strawberries and stir very gently, just enough to incorporate them.


Pour the batter into the loaf pan and bake in the oven for 45-55 minutes, until a toothpick inserted comes out clean. Remove from the oven and cool completely before slicing. Serves 4



Aquafaba Chocolate Mousse (Made with NO Dairy)

Recipe from "The Hidden Veggies"

3/4 cup aquafaba (liquid from canned chickpeas or white beans)

1/4 tsp cream of tartar or lemon juice.

1 TBS vanilla extract

2/3 cup organic powdered sugar ( U can make organic powdered sugar by placing organic cane sugar in a coffee grinder. Add 1 tsp organic corn starch and blend until sugar turns to powdered sugar)

Melt 1/4 cup refined coconut oil

add 1/4 cup cacaco powder. Put aside

Use a mixer to beat the liquid until it gets foamy. Add 1/4 tsp cream of tarter to help it hold

its shape.Continue to beat the liquid for 5 more minutes on high until it forms stiff peaks.

Add 1 TBS vanilla extract and beat for another 2 minutes.

After you have whipped it for about 7 minutes, slowly add the powdered sugar while continuing to beat the mixture.

Continue beating for another 2 minutes until all the sugar is incorporated and it maintains firm peaks. Turn off mixer and stir in cacao and coconut oil. Mix again on Low for 10 seconds.(Just enough to get the chocolate mixed in) DO NOT over mix or you will deflate the mousse.

Pour mousse into glasses or serving bowls and refrigerate for at least 1 hour before serving.

I find I can freeze the mousse. It does not freeze solid so it makes a great frozen dessert

Almond Flour Bread (with walnuts)

In large bowl add:

1 1/2 cups Almond Flour (I used Bob's Red Mill brand)

1/3 cup Flax seed (ground)

1 tbsp psyllium husk powder

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

4 tbsp. Monk Fruit sugar substitute

1/4 cup chopped walnuts (optional)

Place on side.

In a large mixer bowl beat:

4 eggs add:

1/4 cup melted coconut oil (or butter)

1/2 tsp vanilla flavoring

1/2 tsp almond flavoring

1/4 cup almond milk

1/2 tsp. apple cider vinegar 

Preheat oven to 350°F. Grease an 8×4-inch loaf pan or line with parchment paper. Combine the almond flour, ground flax seed, psyllium husk powder, baking soda, baking powder, sugar and salt in medium bowl. Place aside. Beat all wet ingreds. Add the almond flour mixture, walnuts and stir just until combined. Spread into prepared loaf pan.Bake for 40-45 minutes or until bread is golden and toothpick inserted near center comes out clean. Allow to cool on wire rack for at least 15 minutes before removing from pan. Then cool completely. Can be wrapped and stored at room temperature for up to 2 days or refrigerated for up to a week. For longer storage, freeze for up to 3 months.

Nutritional data is based on slicing the bread into 16 equal sized slices.Nuts or seeds can be added to the bread and sprinkled on top. Herbs and spices are also great additions.

Nutrition: Serving: 1slice | Calories: 129cal | Carbohydrates: 3g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 125mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Calcium: 37mg | Iron: 0.8mg

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